Put mussels, clams and shrimp in wide saucepan with just enough water to cover them. Add the lemon juice, cover the pan, and bring the liquid to a boil. Shake the pan and cook for 3 minutes, until mussels and clams have opened. Remove shellfish, reserve the liquid, and discard any mussels that have not opened. Refresh shellfish under cold water.
Heat olive oil in tagine or heavy-based large pot, dutch oven or casserole. Stir in the shallots and fennel and saute until soft.
stir in the harissa and pour in 2 cups of the reserved liquid. Bring to boil and continue to boil for 2-3 minutes. Reduce heat and stir in cream. Simmer gently for 5 minutes to let flavors mingle. Season to taste with salt and pepper and stir in mussels and shrimp. Toss in half of cilantro, cover with a lid, and cook gently for 5 mintues. Sprinkle in remaining cilatro over top and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (450g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 364 (60%)|
|Amt Per Serving||% DV|
|Total Fat 40.4g||54 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 288.9mg||89 %|
|Sodium 596.2mg||21 %|
|Potassium 1121.8mg||30 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18.9g|
|Protein 41.7g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 609
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.